Nggorèng

Goreng yaiku salah sawijining proses masak panganan ing minyak utawa lemak liyane. ^{[lower-alpha 1] [1]} Padha sauteing, panganan pan-goreng sing umume nguripake liwat sepisan utawa kaping pindho sak masak, nggunakake tongs utawa spatula, nalika panganan sauteed sing masak dening "tossing ing telusur". ^[2] Macem-macem panganan bisa digoreng.

Latkes lagi digoreng

Rujukan

1. Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil, and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.

1. editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste; Hunter, Philéas Gilbert ; text translated from the French by Marion (1977). The New Larousse Gastronomique : The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers. kc. 299, 307. ISBN 0-517-53137-2. {{cite book}}: |last= has generic name (pitulung)
2. Peterson, James (April 2003). Essentials of Cooking. Artisan Books. ISBN 978-1-57965-236-4.